We Came Around to Cheeseburger Tacos Thanks to Alex Stupak
The New York City chef fed us clam popsicles, mezcal cocktails, and more at last night’s SAVEUR Supper
We don't want to speak for you, but until last night, we didn't even know that cheeseburger tacos existed. Enter Alex Stupak, chef at New York City's Empellon Cocina and Empellon Tacqueria. Yesterday he and his team took over the Saveur test kitchen to cook up carnitas tacos, clam popsicles, and the unreal, extra-gooey cheeseburger-taco mashup that he and writer Jordana Rothman include in their soon-to-be-released book, Tacos: Recipes and Provocations. We quickly became believers as the SAVEUR family and friends tore through plate after plate of them.
Between the four types of salsa verde served with the tacos, the mezcal cocktails (and shots), the masa and micheladas, we'd say we had another successful Saveur supper. Plus, we all got to take home our own copy of the cookbook (out October), so now, we'll be making our own cheeseburger tacos at home.
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